Is there a kinder way to produce dairy? Cathy Palmer believes there is. She runs a small farm called How Now Milk and is taking on the dairy industry with her milk practices, but it’s all come at a cost. Gary Mehigan and Cathy talk about the difficulties in trying to make it in the male-dominant industry of dairy and he also discovers that Cathy has quite an unexpected past, but one that serves her well when working with stubborn cows.
From working at some of the best renowned restaurants like Harveys and Le Gavroche in London, to founding local icons like Est Est Est and Luxe that changed Melbourne's dining landscape, Philippa Sibley has been a pioneer in hospitality. She talks to Gary Mehigan about the biggest challenges of...
Why has the 'I Quit Sugar' empire defined Sarah Wilson's career, even after she sold the business and donated all profits to charity? Gary Mehigan talks to Sarah about the movement, their days together on Masterchef, and how her curiosity for how humans work has defined her relationship with...
He's one of Australia’s best known TV chefs, and although his big break happened by chance, Ed Halmagyi's success is no accident. Ed opens up to Gary Mehigan about his challenges with mental health, reflections on remaining authentic on TV, and how he's grown throughout his career.